Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp

被引：64

作者：

Dini, Irene ^{[1
]}

Tenore, Gian Carlo ^{[1
]}

Dini, Antonio ^{[1
]}

机构：

[1] Univ Naples Federico II, Dipartimento Chim Sostanze Nat, I-80131 Naples, Italy

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2013年 / 53卷 / 01期

基金：

加拿大自然科学与工程研究理事会;

关键词：

Cucurbita maxima; Processing; Phenols; Antioxidant activity; DIFFERENT DRYING METHODS; BETA-CAROTENE; COOKING METHODS; VEGETABLES; POWER; FOOD; CAPACITY; FRAP;

D O I：

10.1016/j.lwt.2013.01.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Antioxidant activity and total phenolic content of raw, cooked (by boiling, steaming, microwaving, marinating with vinegar, cooking with white wine, grilling, frying) and lyophilized pumpkin (Cucurbita maxima Duch.) pulp were evaluated to determine the impact of processing on its potential health benefits. Phenols were measured by using the Folin-Ciocalteu reagent with gallic acid as standard. Antioxidant capacities were measured by two different analytical assays for the evaluation of the free radical scavenging ability (DPPH test) and the ferric reducing antioxidant power (FRAP test). The processing conditions markedly increased total phenolic content and antioxidant properties of pumpkin pulp. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：382 / 385

页数：4

共 36 条

[1] Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay [J].

Benzie, IFF ;

Szeto, YT .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (02) :633-636

[2] The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay [J].

Benzie, IFF ;

Strain, JJ .

ANALYTICAL BIOCHEMISTRY, 1996, 239 (01) :70-76

[3] Impact of different cooking methods on food quality: Retention of lipophilic vitamins in fresh and frozen vegetables [J].

Bernhardt, S ;

Schlich, E .

JOURNAL OF FOOD ENGINEERING, 2006, 77 (02) :327-333

[4]

BRAND-WILLIAMS W, 1995, FOOD SCI TECHNOL-LEB, V28, P25

[5] Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species [J].

Chan, E. W. C. ;

Lim, Y. Y. ;

Wong, S. K. ;

Lim, K. K. ;

Tan, S. P. ;

Lianto, F. S. ;

Yong, M. Y. .

FOOD CHEMISTRY, 2009, 113 (01) :166-172

[6]

Cohen M. F., 2001, Recent Research Developments in Plant Physiology, V2, P157

[7] Processed sweet corn has higher antioxidant activity [J].

Dewanto, V ;

Wu, XZ ;

Liu, RH .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (17) :4959-4964

[8]

DIKSHIT SN, 1988, J FOOD SCI TECH MYS, V25, P39

[9]

Esterbauer H., 1991, FREE RADICALS LIPID

[10] Influence of antioxidant spices on the retention of β-carotene in vegetables during domestic cooking processes [J].

Gayathri, GN ;

Platel, K ;

Prakash, J ;

Srinivasan, K .

FOOD CHEMISTRY, 2004, 84 (01) :35-43

← 1 2 3 4 →